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The Tiger Tribune

Recipes, Page 2

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More recipes from the Class of 1993!

Bean Dip

1 pkg. Kraft Garlic Cheese
1 can Bean with Bacon Soup
8oz. Sour Cream
Banana Peppers (optional)

Mix cheese, soup and sour cream in a pot on the stove. Cook over low heat, stirring occasionally, until melted. This will be a little chunky from the beans in the soup. Pour over Doritos and top with peppers. Makes enough for 2 - 3 people. Refrigerate leftovers!

*If planning to serve for a party, multiply cheese, soup and sour cream by 4. To make this amount, cooking in a crock pot works great!
Recipe courtesy of Kristi Seay

Sirloin Burgers with Gorgonzola Cheese

1 1/2 lb. ground sirloin
1/2 small onion
salt and pepper to taste
1 T. sage
EVOO(extra virgin olive oil)
8 oz. gorgonzola cheese
burger rolls or buns
pre-washed baby spinach

Preheat skillet over medium-high heat. Place sirloin in a bowl and grate onion into meat. Add salt, pepper and sage. Drizzle about a tsp. of EVOO (Extra Virgin Olive Oil) over meat. Mix by hand. Form into patties and cook. Turn off heat and pile gorgonzola cheese onto burgers. Let stand until melted. Place onto buns with baby spinach.
Recipe courtesy Dee (Lowe) Hawkins

Buffalo Turkey Burger with Blue Cheese Dressing

Veggie oil, for drizzling
1 package ground turkey breast
1 1/2 tsp. poultry seasoning
1 T. grill seasoning (such as Montreal Steak sesoning blend)
2 garlic cloves, chopped
4 scallions, chopped
1 celery rib, chopped
2 T. unsalted butter
1/4 C. hot sauce
Crusty rolls, split
1 C. sour cream or Ranch Dressing
1/2 C. blue cheese crumbles
salt and pepper

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, grill seasoning, garlic, scallions and celery. Mix the burgers and form into patties. Heat a non-stick skillet over medium-high heat and cook burgers. Romove to a plate. Wipe the pan clean and reduce heat to
low. Melt butter in pan. Add the hot sauce to the butter. Return patties to the skillet and turn to coat in the hot sauce mixture. Place the burgers on bun bottoms. In a small bowl, mix sour cream or Ranch Dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sause, then set bun tops in place.
Recipe courtesy Dee (Lowe) Hawkins

Mega Meatball Pizza
EVOO, for drizzling
1 can store bought pizza dough
1 palmfull flour or cornmeal
1 tsp. rosemary
1 1/2 lb. ground sirloin
1 small onion, chopped
4 garlic cloves, chopped
black pepper
3 oz. tomato paste
1/2 C. parmesan cheese
1/2 tsp oregano
Shredded mozzarella

Preheat oven to 425. Drizzle a baking sheet with EVOO and spread out with your fingers until pan is coated. Dust the pizza doug with flour or cornmeal, and spread out into pan. Poke the dough in several places with tines of fork. Drizzle the dough with EVOO, and season it with rosemary and salt. Bake for 10 minutes. Heat a large skillet over medium-high heat.  Add 2 T. EVOO, then the meat. Brown and crumble for a couple of minutes, then add the onions and garlic. Season with salt and pepper. Then work in the tomato paste using the back of a wooden spoon. Stir in the parmesan cheese and oregano. Remove crust from oven and top with meat mixture.
Sprinkle with mozzarella cheese. Return to oven and bake until cheese is golden.
Recipe courtesy Dee (Lowe) Hawkins.

News and Happenings for the Chapmanville High School Class of 1993


For additions or corrections to or retractions from this Newsletter, please contact Linley Marcum.